Ingredients10 m servings
- In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.
ReviewsRead all reviews 7
I love this spread. It so reminds me of the dinner parties that my parents held when I was a child growing up in Milwaukee. Works quite well on cocktail rye. I sometimes add wee bit of grated on...
This is awesome, plain and simple...I can't say enough good things about this recipe...the taste, how easy it is, etc...you can also use this on Vietnamese sandwiches!
Absolutely delicious! But the mold didn't quite work out for me- seemed kinda pointless. Taste was fantastic tho and was scarfed down at my New Years Eve party! Served with rosemary crackers wit...
Doubled this recipe the first time I made it....big mistake. We had tons left over -- but enjoyed all the leftovers for a few days. I liked the taste, but didn't LOVE it, so I added about 4 Tbsp...
I want the goose liver pate I grew up enjoying on holidays, but this is the best recipe for a pate that everyone can enjoy. It's always a hit! Thanks, Linda -- you Rock!
Really enjoyed this recipe. I used "tofutti" imitation sour cream, since we have a dairy allergy.